Roasted Potatoes, Butternut Squash, Peppers and Onions

Last updated on February 23, 2019 by Liza Hawkins

Roasted potatoes, butternut squash, peppers and onions are a great, tasty and simple side dish!

Last week we had a wonderful assortment of goodies in the CSA bag, including a beautiful butternut squash, a small container of assorted potatoes, and a purple sweet pepper.

Looking for something to accompany pork chops and green beans (also from the CSA),  roasting the veggies seemed perfect.

A nice hot oven, a good toss with generous amounts of olive oil, salt, pepper and your favorite dry or fresh herb in a big mixing bowl (or even right on a baking sheet), and you have a simple side in about thirty minutes.

And aside from a quick stir half-way through with a wooden spatula, it’s pretty much “set and forget,” which I love.

This is EASY.

It’s worth noting, if you have other root vegetables, like carrots, that’s an easy thing to toss in the mix.

Just try and make sure all the pieces are similar sizes to help with even cooking!

You can find my recipe for juicy skillet fried thick-cut pork chops here!

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Yield: 4

Roasted Potatoes, Butternut Squash, Peppers and Onions

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Roast potatoes, butternut squash, peppers and onions are a great, tasty and simple side dish!

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Ingredients

• 1 butternut squash, peeled and cubed
• 3 medium potatoes, cubed
• 1 medium onion, cubed
• 1 sweet pepper, cubed
• 1/4 cup extra virgin olive oil
• 1 tablespoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon dried parsley (or your favorite herb)

Instructions

Preheat the oven to 450 degrees. Toss all the ingredients together in a large bowl, making sure everything has been evenly coated.

Spread the veggies in an even layer on a large baking sheet, and roast in the oven for 30 minutes.

Half-way through, use a large spoon to toss everything around on the pan to ensure even cooking.